Macedonian cuisine is representative of the Balkan cuisine, with Turkish, Greek and Middle Eastern influences, and to a lesser extent, Italian, Mediterranean and Hungarian influences. Due to the relatively warm climate and the excellent conditions for growing different varieties of vegetables, fruit, herbs and spices, Macedonian cuisine is quite versatile. Our cuisine is also known for the variety and quantity of dairy products and local alcoholic beverages, such as wines, brandies and mastika. The eastern part of Macedonia and the Bregalnica region have an abundance of traditional dishes and drinks.
As the largest rice producer in Macedonia, this region has distinctive rice specialties such as rice pudding, lapa, rice pie, chicken and rice, pilaf, etc. Other typical dishes are: vegetable pie baked under iron cover, a traditional dish that has an annual event “Grandma’s Vegetable Pie”, the Lesnovo lambs have been known for centuries for the conditions in which they are raised, clean mountain air, clean water, pastures; Zletovo pastrmajlija, maize meal porridge with meat, meat with leeks, “country casserole”, etc. Here you can try different types of pies, stuffed peppers, moussaka, stuffed cabbage leaves, sheep, goat and cow cheese, roast pork, Stip boranija (a dish with sauerkraut, leeks and beans), meatballs in onions, etc.
In the Bregalnica region there are dishes and products that are a national gastronomic brand, such as: Berovo cheese, Malesevo cheese, Malesevo potatoes, Stip pastrmajlija, Lesnovo lamb, potatoes, grains, plums and sour cherries in Berovo.